Sugar Snap Pea Salad With Lemon-Mint Vinaigrette

Ingredients

• 1/4 cup olive oil (I didn't use that much)
• 3 tablespoons chopped fresh mint
• 2 tablespoons lemon juice
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1 lb sugar snap pea, trimmed
• 1/3 cup chopped pistachios

Directions

1. 1

   To make Lemon-Mint Vinaigrette: Whisk together all ingredients.

2. 2

   To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.

3. 3

   Drain.

4. 4

   Toss peas with 3 TBS Lemon-Mint Vinaigrette.

5. 5

   Stir in pistachios.